Floral Lavender Meringue Clouds with Honeyed Crème Fraîche and Pressed Pansies Recipe

Introduction

These Floral Lavender Meringue Clouds are delicate, airy treats flavored with fragrant lavender and paired with a sweet honeyed crème fraîche. Finished with pressed pansies and fresh lavender, they make an elegant dessert perfect for spring gatherings or special occasions.

Ingredients

• 4 large egg whites, room temperature
• 1 cup superfine sugar
• 1/2 tsp cream of tartar
• 1 tsp dried culinary lavender buds, finely ground
• 1/2 tsp vanilla extract
• 1 cup crème fraîche (or heavy whipping cream)
• 2 tbsp wildflower honey
• 1/2 tsp lemon zest
• 12–15 organic edible pansies or violas
• 1 large egg white (for brushing)
• 1 tbsp superfine sugar (for dusting)
• 1 tsp fresh lavender leaves (for garnish)
• Honey drops (about 1 drop per disc, for garnish)

Instructions

1. Step 1: Place clean, dry pansies between two sheets of parchment paper and press under a heavy book for 30 minutes to gently flatten.
2. Step 2: Preheat the oven to 225°F (110°C) and line two baking sheets with parchment paper.
3. Step 3: In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add superfine sugar, one tablespoon at a time, whisking on high speed until stiff, glossy peaks form.
4. Step 4: Gently fold in the ground lavender and vanilla extract, being careful not to deflate the meringue.
5. Step 5: Pipe or spoon the meringue into flat 3-inch discs on the prepared baking sheets, smoothing the tops with an offset spatula.
6. Step 6: Place a pressed pansy in the center of each disc. Lightly brush the petals with egg white and sprinkle with superfine sugar to secure the flowers.
7. Step 7: Bake the meringue discs for 90 minutes. Then, turn off the oven and let the discs dry inside for at least 3 hours or overnight until completely crisp.
8. Step 8: While the meringues dry, whisk together crème fraîche, honey, and lemon zest until light and billowy.
9. Step 9: To serve, dollop honeyed crème fraîche onto plates and top each with a meringue disc, or sandwich two discs with cream between them.
10. Step 10: Garnish each with a tiny drop of honey and a fresh lavender leaf just before serving.

Tips & Variations

• Make sure the egg whites are at room temperature for better volume when whipping.
• If you can’t find edible pansies, substitute with other safe edible flowers or omit the pressed flower layer altogether.
• Use superfine sugar or grind regular granulated sugar in a food processor for smoother meringue texture.
• For a dairy-free option, try coconut cream instead of crème fraîche.

Storage

Store meringue discs in an airtight container at room temperature in a dry place for up to 3 days. Keep the honeyed crème fraîche refrigerated and use within 2 days. Assemble just before serving to keep the meringue crisp. Leftover crème fraîche can be spooned over fresh fruit or pancakes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meringue discs ahead of time?

Yes, the meringue discs can be made a day or two in advance and stored in an airtight container. Make sure they are completely cool and dry before storing to maintain their crispness.

What if I don’t have crème fraîche?

If crème fraîche isn’t available, you can substitute with heavy whipping cream lightly whipped with a bit of lemon juice or sour cream for a similar tangy richness.

Floral Lavender Meringue Clouds with Honeyed Crème Fraîche and Pressed Pansies Recipe

Print Recipe

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4.8 from 69 reviews

Delicate and floral Lavender Meringue Clouds paired with honeyed crème fraîche and adorned with pressed edible pansies, creating an elegant and visually stunning dessert perfect for special occasions or afternoon tea.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 4 hours 50 minutes
• Yield: 12–15 meringue discs 1x
• Category: Dessert
• Method: Baking
• Cuisine: French-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Lavender Meringue

• 4 large egg whites, room temperature
• 1 cup superfine sugar
• 1/2 tsp cream of tartar
• 1 tsp dried culinary lavender buds, finely ground
• 1/2 tsp vanilla extract

Honeyed Crème Fraîche

• 1 cup crème fraîche (or heavy whipping cream)
• 2 tbsp wildflower honey
• 1/2 tsp lemon zest

Pressed Flower Layer

• 12–15 organic edible pansies or violas
• 1 large egg white (for brushing)
• 1 tbsp superfine sugar (for dusting)

Garnish

• 1 tsp fresh lavender leaves
• 1 drop honey per disc

Instructions

1. Press the Pansies: Place clean, dry pansies between two sheets of parchment paper and press them under a heavy book for 30 minutes to gently flatten and prepare for decoration.
2. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 225°F (110°C) and line two baking sheets with parchment paper to prevent sticking during baking.
3. Beat Egg Whites: In a clean bowl, beat the egg whites with cream of tartar until soft peaks form, which helps stabilize the meringue.
4. Add Sugar Gradually: Slowly add superfine sugar one tablespoon at a time while whisking on high speed until the mixture forms stiff, glossy peaks, ensuring a smooth and stable meringue.
5. Fold in Flavorings: Gently fold in the finely ground lavender and vanilla extract to infuse the meringue with subtle floral and aromatic notes without deflating the mixture.
6. Shape Meringue Discs: Pipe or spoon the meringue onto the prepared baking sheets in flat 3-inch discs, smoothing the tops with an offset spatula for an even shape.
7. Decorate with Pressed Pansies: Place a pressed pansy in the center of each disc, brush the petals lightly with egg white, and sprinkle with superfine sugar to secure the flowers to the meringue.
8. Bake the Meringues: Bake the discs for 90 minutes at 225°F (110°C). After baking, turn off the oven and let the meringues dry inside for at least 3 hours or preferably overnight until crisp and dry to the touch.
9. Prepare Honeyed Crème Fraîche: Whisk together crème fraîche, wildflower honey, and lemon zest until light and billowy, creating a sweet and tangy accompaniment.
10. Serve: To serve, dollop the honeyed crème fraîche on a plate and top with a meringue disc, or sandwich two discs with cream between them. Garnish each serving with a tiny drop of honey and a fresh lavender leaf for a beautiful finish.

Notes

• Use room temperature egg whites to ensure they whip to their fullest volume.
• Do not open the oven door during baking or drying to prevent cracks in the meringue.
• You can substitute crème fraîche with heavy whipping cream if desired.
• Ensure pansies used are organic and specifically edible as some flowers may be treated with pesticides.
• Meringues can be stored in an airtight container for up to 3 days but are best enjoyed fresh.

Keywords: lavender meringue, floral dessert, pressed pansies, crème fraîche, honeyed cream, elegant desserts, edible flowers, French dessert